Pasta

Creme Fraiche Pasta

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g ribbon noodles
  • 2 zucchini
  • 3 carrot (s)
  • 3 spring onion (s)
  • 200 g peas, frozen
  • 1 clove garlic
  • 1 cup crème fraîche with herbs
  • Olive oil for frying
  • 3 liters broth
  • Basil, fresh, to taste
  • salt and pepper
Creme Fraiche Pasta
Creme Fraiche Pasta

Instructions

  1. Cut the vegetables (except frozen peas) into 1/2 cm small cubes and fry in the olive oil until they are almost soft.
  2. Cook the pasta in the broth until al dente and shortly before they are ready add the frozen peas and let them cook for a short time.
  3. After draining, mix the pasta with the vegetables and the creme fraiche well and add fresh basil. Season to taste with salt and pepper.
  4. Tastes pure or with pan-fried meat.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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